112-16 oz boxrotinior other pasta, cooked 2 min shy of done
1tablespoonolive oil
1tablespoonbutter
1/2mediumonion(yellow or red) chopped
1.5 to 2bell peppers, chopped(red, yellow, orange, green, or a mix)
4garlic clovesminced
1/4cupall-purpose flour
2 1/4cupschicken broth
1 1/2cupsmilk
2-4teaspoonsCajun seasoning
salt and pepperto taste
1poundbaconcooked
1/2 to 1cupfrozen peasthawed (or unthawed)
25-oz. canstunadrained
1/2cupParmesan cheese
1/2cupMozzarella cheese
1cupcheddar cheesedivided
1/4 to 1/2cupPanko breadcrumbs
Instructions
Preheat oven to 375 degrees F.
Melt butter in olive oil in a large skillet. Add onions cook until softened. Add bell peppers and cook until desired doneness is reached. Add garlic and saute about 1 more minute. Add flour, cook and stir for about 3 minutes until flour has cooked.
Slowly add chicken broth, stirring well after each addition to prevent lumps. After all chicken broth has been added, add milk, again stirring after each addition. Bring to a simmer and cook until slightly thickened. Stir in bacon, peas and tuna. Cook until heated through.
Turn off heat and stir in Parmesan and mozzarella cheese. Add pasta and stir well.
Pour half of pasta into a greased 13"x9" baking dish. Top with about 3/4 cup cheddar cheese. Pour remaining pasta over cheese.
Spread the remaining cheese on top of the pasta. Sprinkle with 1/4 to 1/2 cup Panko breadcrumbs. Bake for 30 minutes or until cheese is melted. For extra color on the breadcrumbs, turn on the broiler for a few minutes. Serve while hot.